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Mindless Crescent Enchilada Bake

By: Amy from Oh, Bite It!
Mindless Crescent Enchilada Bake
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When making enchiladas, why not ditch the tortilla and instead use fluffy, buttery crescent rolls? This Mindless Crescent Enchilada Bake is a Mexican recipe you'll want to make again and again. The cheesy, chicken-filled crescent puffs are bursting with flavor you won't be able to resist. Plus, this recipe only uses six ingredients, so it's super simple and budget-friendly too! You'll never look at ordinary enchilada recipes the same again after tasting this dish.


Cooking Time25 min

Cooking MethodOven, Casserole

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This enchilada recipe sounds amazing. I would only put the soup mixture over the top of the rolls. I have a similar recipe I make in the microwave and the sauce is split into two parts. Some goes in the tortilla with the chicken, and the rest goes on top. I am a huge fan of chicken enchiladas, so I will be making these soon!

I made this for dinner last night and really enjoyed it. BUT, I was hoping someone could troubleshoot for me. I spread some of the soup mixture on the bottom of the ban as directed, then pourd the remaining over the rolls. The result was the bottom of the rolls ended up rather mushy, like it was uncooked dough. Everything else baked perfectly though. I am wondering if it was because I had too much soup mixture on the bottom and surrounding the rolls. Could anybody give me some suggestions of what I may have done wrong. I would love to try it again. As I said though, other than the mushy-ness it tasted great! Thanks so much! p.s I will try to attach the photo once I can get it off my phone


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